St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-05
PUDDINGS AND PIES.
Articles ofthe Culinary Art Which
Worry the Pastry Cook.
PUDDINGS,

IUDplNGS.
Orange-Select about 10 good sweet
oranges, remove the peel, cut and seed
them; place them in pudding dish and
sprinkle literally with sugar; beat
yelks of 2 eggs with 2 tablespoonfuls
corn starch; stir into quart milk when
hot; sweeten and flavor to suit; let it
cool and pour over oranges: beat the
whites of eggs with sugar as for cuStard
pie: spread over all and brown in oven;
place in ice chest, as it should be very
cold when eaten. Mrs. G. l.. GRANT,
81 Mt. Airy, st. Paul.
Suet-One cup of suet, chopped fine; 1
cup of raisins, chopped fine: 1 cup of sour
milk; cup of sugar or mOlaseS, which
longer time in cOoking); 1 teaSpoonful
Salaratus; pinch of salt; stir with flour;
steam two hours. TO be eaten with
sweet sauce or Sweetened cream.-MRS.
IL. a. PALMER, West Salem, La Crosse
county, Wis.
One cup suet, 1 cup molasses,
cup sweet milk, So cups flour, 1 cup
raiSenS, 1 teaSpOOnful soda; steam two
hours. Sauce for Pudding-One cup
sugar, 1 egg, cup water, season with
lemon; cook this over kettle of boiling
Water.-MRS. ED n. LEI.Y, Glendale,
Oak.
Oho cup ouot, cup IdlSlllS, cup
mOlasseS, 2 eggs, cup sour milk, Is
hOurS.-AlRS. B. p. MURPHY, Big Stone
City, Oak.
Diplomatique-Half pint sherry wine,
z pound table raisins, q pound
blanched almonds, q pounds macaroons,
a pound lady-fingerS: chop raisins and
almonds quite fine, dip enough maca-
rooms in the wine to cover the bottom
of a medium-siZed bowl, then place
layer of almonds and raisins, then layer
of lady-fngers dipped in wine, alternate
until all are used, press together with
a rich custard, flavor with vanilla;
when ready to serve turn contents of
bowl into a deep glass dish, and pour
custard overs. F. WARD, 545 Marshall
avenue, st. Paul.
Banana-One-half doz unpeeled
i cup sugar, 8 eggs, vanilla
to flavor; make custard of the milk
and eggs thus: Heat the milk to boiling
in double kettle, have the yelks of the
eggs and the sugar beaten light in
bowl; Oh this pour the hot milk stirring
constantly, add pinch of salt and the
vanilla, cut the bananas up in small
slices to mix through the cuStard, pour
all into deep pie dish and bake,ffteen
minutes or until the custard has set:
beat the whites to a stiff froth; add.15
cup powdered sugar and spread on the
top and brown slightly; eat cOld.-E. c.
M. 427 Dayton avenue, st. Paul.
PIES.
Lemon 1.-TWO Crusts)-Two tablespoon
fulS corn starch Scalded with 2 cups
boiling water, 2 cups sugar, 2 lemons
Qeaving out one pulp, 2 eggs, butter the
size of an egg.-MIss EVA d. BALCH,
612 Franklin avenue, st. Paul.
Crate the yellow part of the rind from
lemon and squeeze out the juice; cup
butter beat to cream, 2 tablespoonful
of sweet milk, eggs; mix all and pour
into cruSt-lined plate and bake; when
done beat the whites of 2 eggs with
tableSpoonfulS of powdered sugar;
spread it over the pie and return it to
the oven to brOwn.-MiSS ETA A. TAY-
LoR, Mortified, MINI.
One lemon grated, cup sugar, the
yelks of 3 eggs, small piece of butter, 3
tablespoons milk, 2 teaspoons corn
starch, beat all together and bake in
rich crust, beat the whites with 8 table
spoons sugar, place on the pie when
Mrs. ANNIE MCCULLOUGH, Cloquet,
MINI.
Take juice of lemon, ~ cup of sugar,
8 yelks of eggs, teaspoonful corn
starch; use the whites of the eggs for
frothing.-MRs. G. w. RYDER, 457 st.
Peter street, st. Paul.
Pumpkin = Peel and cut in small
pieces, taking out the seeds; ew in
very little water till soft enough to
mash; then press all the water out
through cOlendar; to quart of pump
kin, tablespoonful of butter, egg, 2
tablespoOnfuls of brandy, about poi
sugar, l tablespoonful of cinnamon, l
pint of milk; when pressed dry put in
the butter and a little salt; when cool
whisk the eggs till thick and stir in;
then add sugar to taste with the brandy
and spice; this is sufficient for three
if you like.-MRs. NJ. d. CHIPLEY, st.